Entree: Indonesia – Java – Ikan Bakar (Grilled Indonesian fish marinated in a spiced paste and glazed with sweet soy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 30 min

Total 57 min

Ingredients

- 4 fish fillets, approx. 6 oz (170 g) each (firm white fish such as snapper, mackerel, or barramundi)
- 3 tbsp (45 ml) vegetable oil
- 1/3 cup (80 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) lime juice (from about 1 lime)
- 3 cloves garlic, roughly chopped
- 4 small shallots, peeled and roughly chopped
- 1 tsp (5 g) ground turmeric or 1 inch (2.5 cm) fresh turmeric, peeled and chopped
- 1 tsp (2 g) coriander seeds, lightly crushed
- 1 tbsp (15 g) palm sugar or brown sugar
- 1/2 tsp (3 g) salt, or to taste
- 1 tsp (5 ml) tamarind paste diluted in 1 tbsp (15 ml) water
- 2 tbsp (30 ml) coconut oil or additional vegetable oil for basting
- 2 banana leaves, cleaned and lightly charred (optional, for wrapping/grilling)
- 1 small red chili, thinly sliced (optional, for garnish)
- Lime wedges, for serving
- Sambal terasi or sambal oelek, for serving (optional)

Instructions

1. In a blender or mortar and pestle, combine garlic, shallots, turmeric, crushed coriander seeds, palm sugar, salt, and diluted tamarind; grind to a coarse paste.
2. Transfer the paste to a bowl and stir in 2 tbsp (30 ml) vegetable oil, lime juice, and 2 tbsp (30 ml) kecap manis to make the marinade.
3. Score the skin side of each fillet lightly and rub the marinade over and into the scores; marinate for 30–60 minutes refrigerated.
4. If using banana leaves, soften them by briefly passing over a flame or dipping in hot water, then wrap each fillet or lay a leaf directly on the grill to prevent sticking.
5. Preheat a grill or heavy skillet to medium-high. Brush the grill or skillet with coconut oil or vegetable oil.
6. Place fillets skin-side down on the grill or skillet (on banana leaves if using). Cook 4–6 minutes per side depending on thickness, basting frequently with remaining kecap manis mixed with 1 tbsp (15 ml) oil until fish is opaque and slightly charred.
7. In the last minute, brush with extra kecap manis for a glossy glaze and char briefly to caramelize.
8. Serve immediately with lime wedges, sliced chili, and sambal on the side.